Grilled Caesar Salad

NOTE: The amounts in this recipe are purely for Food.com. I did not measure and you can use whatever seems right to you. This is a grilled salad. Very easy to make. My husband sometimes substitutes Napa Cabbage in place of the Romaine lettuce. My brother-in-law made this for us when we visited them in Canada. They had it at some restaurant and just tried to figure out how to make it. I've seen a bunch online that call for lemon juice instead of balsamic vinegar. I want to try those but I'm such a balsamic fan that I love this version. I make homemade croutons. They are so simple and I like them better.

• Ready In: 10 mins
• Serves: 2
• Yields: 1 salad

Ingredients

• 2  romaine lettuce hearts
• 1⁄3 cup olive oil
• 1⁄4 cup  balsamic vinegar
• 2  tablespoons  caesar salad dressing
• 1⁄4 cup crouton
• 1  tablespoon parmesan cheese

Directions

1. Drizzle or brush Olive Oil and Balsamic Vinegar over Romaine Hearts (or Napa Cabbage cut in half long ways). The amount is your preference.
2. Place on grill and cook until charred or begins to wilt.
3. Top with Caesar dressing, croutons and fresh grated Parmesan cheese.
4. For presentation you can place the whole half on a plate and top with steak or chicken or you can cut up. It's up to you. Can garnish with onions, tomatoes and anything you may want.